While searching for a way to make my favorite gluten-free brownies even better (which I admit – with the utmost humility – is a bit hard to do), I realized that I didn’t have any chocolate in my pantry.
It’s very rare for me to be out of chocolate, even if it is just cocoa powder sitting in the cupboard. I admit, I am a chocoholic, but I’m not yet ready to abstain from this delicious, antioxidant-rich superfood.
Anyway, I remembered that blondies were kind of like brownies, except without the chocolate. Although I really, really, really wanted chocolate, I decided to try and make gluten-free, Paleo blondies instead.
Made with a mix of almond flour, coconut flour, and coconut palm sugar, this nutrient-dense dessert is fluffy and sweet without being too dense (many desserts made with coconut flour are quite dense – an aspect I always seek to resolve in my coconut flour recipes).
- 1 cup almond flour
- 1/4 cup sifted coconut flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. Himalayan salt
- 1 1/4 cup coconut palm sugar
- 1/4 tsp. stevia extract
- 1/2 cup melted coconut oil
- 2 eggs
- 1 tsp. vanilla or almond extract
- Preheat oven to 350 degrees Fahrenheit.
- Grease 8" x 8" glass baking dish with coconut oil.
- In a small bowl, mix together almond flour, coconut flour, baking powder, baking soda, and Himalayan salt.
- In a larger bowl, combine coconut palm sugar, stevia extract, and melted coconut oil. Stir together to incorporate all ingredients. Add eggs.
- Combine the flour mixture with the wet mixture. Stir well to combine. Mixture will be thick.
- Spread the batter in the glass baking dish.
- Bake in preheated oven for 20 minutes.
- Feel free to add 1 cup of chopped almonds and 1/2 cup of dark chocolate chips to enhance flavor.
This is The Healthy Advocate.
P.S. I’m glad to be back posting on the site! I’ve missed this so much. Will do an update soon to cover the vapors aspects and changes in my life and health journey. – Brandon